Extra Sweet & Aromatic
Some pronounce it Mah-coun, others say Mah-coon, and a few swear by Mah-cowan. Whichever you choose, you’re a winner. Great for snacking, and sweet enough for making apple cider and even applesauce. Dark red with a purple flush, tender and tart – with tough skin that gives way to a crunchy, white, juicy flesh. Macoun was developed at the New York State Agricultural Experiment Station in Geneva in 1932, and is named for a famous Canadian fruit breeder.
Extra-sweet and aromatic
Very juicy,tender, snow-white flesh
Excellent for eating
Good for apple sauce and salads
Try serving Macoun slices with cheese for a sophisticated dessert in the autumn.
Macoun apples are harvested in early October. You can find Sun Orchard Macouns in retailers October through April.